Grilled Steak with Green Salsa

Preparation. Prepare grill. Pat steaks dry and brush on both sides with oil. Rub steaks with chipotle rub and in a shallow baking dish large enough to fit steaks easy-to-follow Grilled Flank Steak with Salsa Cruda recipe from Michael Chiarello. Shows. Serve with a simple green salad and roast corn on the cob. Chef Stephanie Izard serves this grilled steak recipe with a terrific summer fruit salsa spiked with lots of herbs.

Okay - so here is my final meal this week that has drawn inspiration from using herbs to punch up the flavour impact. If you missed the first two posts in this series they were: Sticky BBQ'ed Pork with Green Salad and Middle Eastern Lamb with Smoky Eggplant Dip.

Today I am using the remainder of the coriander from the Green Salad and the parsley from the Middle Eastern inspired salad to make a Green Salsa. It will take any old BBQ'ed steak from ordinary to extraordinary - and you'll be saying 'goodbye tomato sauce'!



This salsa is inspired from my time in Bolivia with some great friends who I travelled with. One night we were walking the back streets and stumbled upon this tiny BBQ shop that served BBQ chicken with 'salsa verde' or 'green sauce'. The green sauce was home-made and it was AMAZING ... after that night we searched and searched for 'green sauce' again, but could never find it.

I think this green salsa would also be great to punch up the flavour if this was a vegetarian BBQ - as it is great with the BBQ'ed zucchini and asparagus accompaniments ... So if you want to remove the meat factor, why not try adding some BBQ'ed green or red capsicum, green tomatoes, or eggplant

GRILLED STEAK WITH GREEN SALSA
2 teaspoons smoked paprika
sea salt and cracked black pepper
2 x 150 gram rump steaks
4 zucchinis
2 bunches of asparagus
vegetable oil for brushing

1/2 bunch of coriander
1/2 bunch of flat-leaf parsley
1 clove of garlic
1 large green chilli
2 tablespoons of apple cider vinegar
1 tablespoon white sugar
1 tablespoon olive oil

To make the salsa, place the coriander, parsley, garlic, chilli, vinegar, sugar and oil in the food processor until finely chopped.

Mix together the paprika, salt and pepper and sprinkle over the steaks. Heat the BBQ to a high heat before cooking the steaks for 2-3 minutes each side. Set aside to rest.

Brush the strips of zucchini and stalks of asparagus with a little oil and then season with salt and pepper. Place on the BBQ and cook for 2 minutes each side or until tender.

Divide the zucchini and asparagus between the places and then top with slices of steak and the green salsa.

Sometimes it is easy being green :)

source : http://goodfoodweek.blogspot.com, http://bbc.co.uk, http://dailymotion.com

Posted by Hodie J